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About us
Fern Verrow is a 16-acre certified biodynamic farm at the foothills of the Black Mountains in Herefordshire. Jane Scotter has been farming this land since 1996, cultivating a wide range of truly seasonal vegetables fruit, herbs and flowers.
Our approach to what we grow is informed by what we enjoy cooking and eating. We have found that vegetables and fruit grown in good soil, at the right time of year and open to the elements have a greatly enhanced character and flavour. Size and shape were unimportant when compared to taste and true quality.
For many years we sold our produce at a market in London, but since 2015 we have been in a farm-to-table collaboration with chef Skye Gyngell and her restaurant, Spring, in Somerset House, London.
We also supply weekly Fern Verrow produce boxes and flowers to private customers.
For more information please visit our shop
About us
Fern Verrow is a 16-acre certified biodynamic farm at the foothills of the Black Mountains in Herefordshire. Jane Scotter has been farming this land since 1996, cultivating a wide range of truly seasonal vegetables fruit, herbs and flowers.
Our approach to what we grow is informed by what we enjoy cooking and eating. We have found that vegetables and fruit grown in good soil, at the right time of year and open to the elements have a greatly enhanced character and flavour. Size and shape were unimportant when compared to taste and true quality.
For many years we sold our produce at a market in London, but since 2015 we have been in a farm-to-table collaboration with chef Skye Gyngell and her restaurant, Spring, in Somerset House, London.
We also supply weekly Fern Verrow produce boxes and flowers to private customers.
For more information please contact us by email
phone stack
About us
Fern Verrow is a 16-acre certified biodynamic farm at the foothills of the Black Mountains in Herefordshire. Jane Scotter has been farming this land since 1996, cultivating a wide range of truly seasonal vegetables fruit, herbs and flowers.
Our approach to what we grow is informed by what we enjoy cooking and eating. We have found that vegetables and fruit grown in good soil, at the right time of year and open to the elements have a greatly enhanced character and flavour. Size and shape were unimportant when compared to taste and true quality.
For many years we sold our produce at a market in London, but since 2015 we have been in a farm-to-table collaboration with chef Skye Gyngell and her restaurant, Spring, in Somerset House, London.
We also supply weekly Fern Verrow produce boxes and flowers to private customers.
For more information please visit our shop.
